Many of our customers are familiar with the concept of brining by having either brined their own holiday turkey, or tasted someone else's brined turkey.  Although pre-brined turkeys are quite easy to find these days, no one will argue the fact that nothing can compare with home brined meat.  If you claim Irish heritage (like us), or just like to recognize our American celebration of Saint Patrick's Day, the time is ripe for brining your own Corned Beef.  We like Michael Ruhlman's recipe for home-brined Corned Beef, which was recently published in the New York Times (see below for link), but don't dally, Corned beef wants to swim in the brine for a good five plus days. 

After brining, you can roast, smoke, or boil your Corned Beef.  We like the traditional method of boiling in water and ale, but prefer to oven roast our vegetables (carrots, potatoes, onions, and cabbage) with a good quality salt and freshly ground pepper, or one of our spice blends.